Transform your house into Frankenstein’s lab with a few party tricks and Halloween treats. Set the scene with a mad scientist-themed sweets table and carry it home with a crazy good menu featuring frightfully yummy appetizers, mocktails and, of course, treats.
Tricks for Your Treats n
- Chili Mac Cup Concoction: Use a regular muffin pan to bake mac and cheese cups – a fun twist on the kids’ favorite. The macaroni cups are the perfect chili topper for a hearty fall favorite. n
- Little Monsters Mocktail: Play mixologist with a perfect potion recipe featuring a few easy ingredients: apple juice, club soda and delicious drops of Treatology flavor concentrates in taste-tempting Cinnamon Graham and Creamy Vanilla Custard flavors. Serve up these mad scientist mixtures in food-safe Wilton plastic beakers. n
- Candy Corn Craze: Halloween wouldn’t be the same without candy, especially candy corn. Wow guests with your inventive use of the iconic Halloween flavor. Infuse limited edition Candy Corn flavored Candy Melts Candy into cupcake icing. n
- The Guest of Horror: You can’t have a mad scientist Halloween party without Frankenstein. This easy buttercream cake makes a big state ment, a fantastic centerpiece for your sweets table and will make others green with envy over your decorating skills. The Color Right Performance Color System makes it easy to mix the precise shade of Frankenstein green.
For more Halloween party ideas and inspiration, visit www.wilton.com.
Apple Pie Potion
Makes: 8-10 servings
1 bottle (1 liter) club soda, chilled
5 cups apple juice, chilled
7 drops Wilton Treatology Warm
Cinnamon Graham Flavor
Concentrate
3 drops Wilton Treatology Creamy
Vanilla Custard Flavor
Concentrate
4 drops Wilton Yellow Color Right
Performance Color
1 drop Wilton Blue Color Right
Performance Color
In large pitcher, combine club soda, apple
juice, Warm Cinnamon Graham and Vanilla
Custard flavors and colors. Whisk until
well combined. Serve immediately or chill
until ready to serve.
Mac and Cheese Cups with Chili
Makes: 24 servings
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
8 ounces white American
cheese, shredded
1 package (8 ounces) Monterey
Jack cheese, shredded
1/4 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 package (16 ounces) elbow
pasta, cooked and kept warm
2 cans (25 ounces each) chili
Heat oven to 350°F. Prepare two muffin
pans with vegetable pan spray.
In large pan, melt butter over medium
heat. Stir flour into butter and cook 2
minutes on medium heat, stirring con –
stantly. Gradually whisk milk into flour
mixture and cook until thickened, stir –
ring constantly. Reduce heat to low
and stir in cheeses, onion powder,
dry mustard and pepper. Stir in
cooked pasta.
Divide evenly into prepared pans.
Bake 15 minutes or until bubbly. Cool
in pans 15 minutes.
Meanwhile, in saucepan, heat
chili according to package directions.
Serve each macaroni cup on top of 1/4
cup chili.
Tip: To make ahead, refrigerate
macaroni and cheese cups in muffin
pans after baking. When ready to serve,
remove from pans and microwave 30-
45 seconds each until heated through.
Frankenstein Cake
Serves: 12
6 cups favorite cake recipe or mix
4 cups Wilton White Ready-To-Use
Decorator Icing (4.5-pound tub)
Wilton Color Right Performance
Color System
Wilton Black Icing Pouch
with Tips
Wilton Large Candy Eyeballs
Tools:
Wilton 6-by-3-inch Round Pan
Wilton 10-by-16-inch Cooling Grid
Cake plate
Wilton Cake Leveler
Wilton 13-inch Angled Spatula
Wilton 12-inch Disposable
Decorating Bags
Prepare cake according to box instructions
and make two layers using 6-inch round
pans. Bake and cool on cooling grid.
Prepare Spring Green icing using this
color tint formula from the Color Right
Performance Color System: 4 cups icing
+ 30 Y + 6 B. Stack layers on cake plate
for a two-layer cake, using leveler as needed.
Ice cake sides smooth with green icing.
Use black pouch icing without tip to cover
top of cake. Use tip of spatula to create spiral
effect. Use black pouch icing with star tip to
pipe pull-out bangs around top edge and two
hair strands on cake top.
Prepare a disposable decorating bag with
green icing; cut a hole in point of bag the
size of tip 3. Attach candy eyeballs with
dots of green icing. Pipe green eyelids.
Use black pouch icing with round tip to
pipe dot nose and neck bolts, outline mouth
and stitches.
Candy Corn Cupcakes
Makes: 2 dozen cupcakes
1 package (16.25 ounces) white
cake mix
Egg whites, water, vegetable oil to
prepare mix
17 drops Wilton Orange Color Right
Performance Color
3 drops Wilton Yellow Color Right
Performance Color
1 package (10 ounces) Wilton
Limited Edition Candy Corn
Candy Melts Candy
1/4 cup heavy whipping cream
2/3 cup solid vegetable shortening
2 tablespoons honey
1 teaspoon Wilton Imitation Clear
Vanilla Extract
2 cups confectioners’ sugar
(about 1/2 pound)
Candy corn for garnish (optional)
Heat oven to 350°F. Prepare muffin pans
with baking cups.
In large bowl, beat cake mix, egg whites,
water and colors with electric mixer at low
speed 30 seconds. Scrape bottom and sides
of bowl; beat at medium speed 2 minutes.
Divide batter evenly among baking cups,
filling about 2/3 full.
Bake 18-20 minutes or until toothpick
inserted in center comes out clean. Cool
cupcakes in pans on cooling grid 5 minutes.
Remove from pans; cool completely on grid.
In medium microwave-safe container,
combine Candy Corn Candy Melts Candy
and heavy cream. Microwave at half (50
percent) power 1 minute. Stir. Microwave
on half power in 30-second intervals, stirring
between each, until melts are almost melted.
Stir thoroughly until mixture is smooth.
Cool slightly.
In large bowl, beat shortening with
electric mixer until light and fluffy. Add
Candy Melts mixture and beat until smooth.
Beat in honey and vanilla. Gradually add
confectioners’ sugar and beat until light and
fluffy. Pipe or spread onto cooled cupcakes.
Top with candy corn, if using.
